Charlene: This is a pineapple cake that I love to make because it is sooooo easy!! Although I have never baked it on top of the stove, I have successfully made it in an electric skillet before.....but I must admit I usually make it in a large black iron skillet, like a "proper" southern lady!!!!! HaHa!

In a large black iron skillet or electric skillet, melt 1 stick butter. Remove from heat. Stir in 1 and 1/2 cups firmly packed dark brown sugar. Mix well and spread evenly over bottom of pan. Sprinkle in 1 cup coarsely chopped pecans (Optional). Place 1 can of sliced pineapple rings (reserve juices), evenly over the brown sugar/butter mixture. Place a Maraschino cherry in the center of each pineapple ring. Set aside.

In a mixing bowl, mix one Duncan Hines Yellow cake mix according to package directions, substituting the reserved pineapple juice for the water. (You will probbly need to add a little water to the juice to achieve the proper amount of liquid required) Carefully pour the batter into the prepared skillet of pineapple rings. Bake at 350* for about 35-40 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Let cake rest 5 minutes only. Turn hot cake out onto a large serving platter and try to serve it warm , if possible.

I like to serve it with a small scoop of homestyle vanilla ice cream. Sit back and wait for the compliments!!

If you wish to do the electric skillet method, place cover on the electric skillet and place the setting at 350* and test after about 30 minutes.